Question 1

The nurse understands that patients with diseased kidneys will lack adequate production of erythropoietin, which will cause the development of:

Accepted Answer

A) rickets. 
B) uremic syndrome. 
C) pernicious anemia. 
D) iron-deficiency anemia. 
A) rickets. 
B) uremic syndrome. 
C) pernicious anemia. 
D) iron-deficiency anemia. D

Question 2

A 52-year-old male patient recently required surgery for the removal of a large calcium oxalate stone.To prevent further stone formation, the nurse instructs him to consume plenty of fluids, but advises against drinking:

Accepted Answer

A) apple juice. 
B) coffee. 
C) tea. 
D) draft beer. 
A) apple juice. 
B) coffee. 
C) tea. 
D) draft beer. C

Question 3

In kidney disease, the kidneys cannot excrete _____ in the urine.

Accepted Answer

A) ammonia 
B) iron 
C) potassium 
D) amino acids 
E) urea 
A) ammonia 
B) iron 
C) potassium 
D) amino acids 
E) urea E

Question 4

A person on peritoneal dialysis can consume _____ more liberally than can a person on hemodialysis.

Accepted Answer

A) fluids 
B) phosphorus 
C) potassium 
D) calcium 
A) fluids 
B) phosphorus 
C) potassium 
D) calcium

Question 5

The client with chronic kidney disease will usually need supplements of:

Accepted Answer

A) sodium, potassium, and fat-soluble vitamins. 
B) vitamin B6, folate, and calcium. 
C) phosphorus, iron, and calcium. 
D) potassium, phosphorus, and vitamin D. 
A) sodium, potassium, and fat-soluble vitamins. 
B) vitamin B6, folate, and calcium. 
C) phosphorus, iron, and calcium. 
D) potassium, phosphorus, and vitamin D.

Question 6

When dialysis is initiated in a client with chronic kidney disease, protein:

Accepted Answer

A) can be consumed more liberally. 
B) is restricted to a greater degree. 
C) intake remains the same. 
D) from nonessential amino acid sources is emphasized. 
A) can be consumed more liberally. 
B) is restricted to a greater degree. 
C) intake remains the same. 
D) from nonessential amino acid sources is emphasized.

Question 7

If heart failure leads to acute kidney injury, it is considered a _____ factor.

Accepted Answer

A) primary 
B) prerenal 
C) preventable 
D) postrenal 
A) primary 
B) prerenal 
C) preventable 
D) postrenal

Question 8

All of the following may be restricted during the oliguric phase of acute kidney injury except:

Accepted Answer

A) fluids. 
B) potassium. 
C) sodium. 
D) carbohydrate. 
A) fluids. 
B) potassium. 
C) sodium. 
D) carbohydrate.

Question 9

You explain to Mr.Bradley that the diet for end-stage renal disease:

Accepted Answer

A) strongly influences disease progression. 
B) can prevent the development of complications. 
C) can control serum levels of nitrogenous wastes and thus help him feel better. 
D) can help to control electrolytes and avoid a life-threatening imbalance. 
E) all of the above 
A) strongly influences disease progression. 
B) can prevent the development of complications. 
C) can control serum levels of nitrogenous wastes and thus help him feel better. 
D) can help to control electrolytes and avoid a life-threatening imbalance. 
E) all of the above

Question 10

One potential complication of hemodialysis is:

Accepted Answer

A) infections. 
B) insomnia. 
C) edema. 
D) hemochromatosis. 
A) infections. 
B) insomnia. 
C) edema. 
D) hemochromatosis.

Question 11

The various symptoms and complications that develop in the final stages of chronic kidney disease are collectively referred to as:

Accepted Answer

A) anemia. 
B) PEM. 
C) uremic syndrome. 
D) nephrotic syndrome. 
A) anemia. 
B) PEM. 
C) uremic syndrome. 
D) nephrotic syndrome.

Question 12

Which of the following foods is high in phosphorus?

Accepted Answer

A) cheese 
B) corn flakes 
C) peas 
D) broccoli 
A) cheese 
B) corn flakes 
C) peas 
D) broccoli

Question 13

People with chronic kidney disease frequently develop vitamin deficiencies due to all of the following except:

Accepted Answer

A) restrictive diets. 
B) loss of vitamins during dialysis. 
C) steatorrhea. 
D) altered metabolism. 
A) restrictive diets. 
B) loss of vitamins during dialysis. 
C) steatorrhea. 
D) altered metabolism.

Question 14

Suggest appropriate amounts of protein, sodium, potassium, and fluids for a client on hemodialysis.

Accepted Answer

When managing the diet of a client on he

Question 15

Which of the following is the most common method used to gauge the adequacy of dialysis treatment?

Accepted Answer

A) pressure gradient 
B) serum phosphorus 
C) serum albumin 
D) urea kinetic modeling 
A) pressure gradient 
B) serum phosphorus 
C) serum albumin 
D) urea kinetic modeling

Question 16

Recovery from kidney injury may begin with a period of diuresis and a patient's fluid status should be monitored closely.

Accepted Answer

A) True 
 B)False

Question 17

Patients with nephrotic syndrome may require supplements of:

Accepted Answer

A) vitamin D and calcium. 
B) essential fatty acids. 
C) essential amino acids. 
D) potassium and thiamin. 
A) vitamin D and calcium. 
B) essential fatty acids. 
C) essential amino acids. 
D) potassium and thiamin.

Question 18

Prior to the need for dialysis, most renal patients are unable to handle normal intakes of potassium.

Accepted Answer

A) True 
 B)False

Question 19

Which form of dialysis is most appropriate for an acute kidney injury patient?

Accepted Answer

A) any that relies on diffusion 
B) hemodialysis 
C) peritoneal dialysis 
D) continuous renal replacement therapy
Nursing Exam Review Multiple Choice 
A) any that relies on diffusion 
B) hemodialysis 
C) peritoneal dialysis 
D) continuous renal replacement therapy
Nursing Exam Review Multiple Choice

Question 20

The nurse is instructing a Stage 3 chronic kidney disease client on her diet.She correctly tells the client to:

Accepted Answer

A) use low-sodium products as desired. 
B) consume foods high in phosphorus such as milk, fish, and nuts. 
C) place an emphasis on fresh fruits and vegetables in the diet. 
D) avoid salt substitutes that contain potassium. 
A) use low-sodium products as desired. 
B) consume foods high in phosphorus such as milk, fish, and nuts. 
C) place an emphasis on fresh fruits and vegetables in the diet. 
D) avoid salt substitutes that contain potassium.

Exam 22: Nutrition and Renal Diseases

The nurse understands that patients with diseased kidneys will lack adequate production of erythropoietin, which will cause the development of:

A 52-year-old male patient recently required surgery for the removal of a large calcium oxalate stone.To prevent further stone formation, the nurse instructs him to consume plenty of fluids, but advises against drinking:

In kidney disease, the kidneys cannot excrete _____ in the urine.

A person on peritoneal dialysis can consume _____ more liberally than can a person on hemodialysis.

The client with chronic kidney disease will usually need supplements of:

When dialysis is initiated in a client with chronic kidney disease, protein:

If heart failure leads to acute kidney injury, it is considered a _____ factor.

All of the following may be restricted during the oliguric phase of acute kidney injury except:

You explain to Mr.Bradley that the diet for end-stage renal disease:

One potential complication of hemodialysis is:

The various symptoms and complications that develop in the final stages of chronic kidney disease are collectively referred to as:

Which of the following foods is high in phosphorus?

People with chronic kidney disease frequently develop vitamin deficiencies due to all of the following except:

Suggest appropriate amounts of protein, sodium, potassium, and fluids for a client on hemodialysis.

Which of the following is the most common method used to gauge the adequacy of dialysis treatment?

Recovery from kidney injury may begin with a period of diuresis and a patient's fluid status should be monitored closely.

Patients with nephrotic syndrome may require supplements of:

Prior to the need for dialysis, most renal patients are unable to handle normal intakes of potassium.

Which form of dialysis is most appropriate for an acute kidney injury patient?

The nurse is instructing a Stage 3 chronic kidney disease client on her diet.She correctly tells the client to:

Overview of Nutrition and Health

Digestion and Absorption

Carbohydrates

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Infancy

Nutrition Through the Life Span: Childhood and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Disorders of the Heart and Blood Vessels

Nutrition, Cancer, and Hiv Infection

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